Ever felt overwhelmed by the selection of coffees in a grocery store never knowing which would much better suit your taste. Well, worry no more as here’s Coffee Roasting 101 for you.
Light Roast Coffee
Roasted until the beans reach an internal temperature of 350-400 degrees Fahrenheit and what is called the “first crack stage”. At this point the vapors breakthrough the outer wall and create a cracking sound. This coffee roasting style as the name suggests lightly roasts and produces light brown coffee beans.
As these beans haven’t been roasted at a high enough temperature they tend to not have any oils on them resulting in a coffee that isn’t oily on the surface and is lighter brown in color. The color would also explain why it is sometimes also called Cinnamon roast. Other common names include New England, Half-City, Light-City and White Coffee.
The shortened roasting process prevents chemical changes and loss of moisture so as to preserve and highlight the unique characteristics of the beans origin and bring out the most vibrant flavors of the coffee. The loss of moisture results in a denser bean and that equals the most amount of caffeine.
This roasting process results in a blend that has a crisp acidity often accompanied by a citrus or lemony tone and bright, fragrant fruity flavors which makes it a popular choice for cold brew lovers.
Medium Roast Coffee
This is a process in which the beans reach an internal temperature of 400-430 degrees Fahrenheit which is typically after the first crack but not all the way up to the second crack. These beans are medium brown in color and the coffee has more of a balance in acidity, flavor, aroma and a richer consistency than a light roast although it still doesn’t have the oily surface commonly found in darker roasts.
This roasting process results in nutty, chocolaty flavor notes with hints of fruity accents and an essence of baking spices.
Medium roasts are what the average coffee drinker is used to as it offers more balanced rounded flavor and more body in the cup and therefore is often referred to as House Blend or Breakfast Roast. Some other names include Regular Roast, City Roast and American Roast.
A good medium roast is extremely versatile to brew and will taste good brewed in a variety of methods such as espresso, automatic drip and pour over.
Medium-Dark Roast Coffee
To produce medium dark roast the beans are heated until they reach an internal temperature of 437-446 degrees Fahrenheit and what is called as the “second crack stage” which is several minutes longer than a medium roast. At this point the coffee beans begin popping again turning a rich dark brown color and a sheen of oil can be seen on their surface giving them a somewhat satiny appearance.
As the temperatures are high enough the coffee from this roast has decreased acidity, thicker consistency and deeper aroma than a medium or light roast. It features a rich and somewhat spicy flavor with subtle notes of bittersweet dark chocolate, dark roasted almonds and caramel with hints of smokiness. The aroma of the roasting process becomes noticeable and the coffee may have a slight bittersweet aftertaste. With the roast flavor very evident it is no wonder why Medium Dark roast is often referred to as Hight Roast or Full Roast. Other common names include Viennese, Full City, Continental, Light French, Light Espresso, After Dinner and North Italian Roast.
A medium coarse grind is helpful in avoiding the bitter notes and lovers of Medium Dark Roast are usually inclined towards using the French Press, Espresso machine or Aeropress to brew their coffees.
Dark Roast Coffee
This type can be best explained as coffees version of a charred, well done buttery steak.
For this roast the beans are heated to an internal temperature of 464-482 degrees Fahrenheit but never exceeding as then the taste can be described as that of tar and charcoal. Not recommended unless one adores charcoal in a cup.
The beans are roasted a few minutes longer than Medium-Dark Roast until they begin to smoke as the oils are released and the sugars start to caramelise. At this point they take on the color of dark chocolate or sometimes appear almost black. High temperatures contribute in the least amount of acidity than in any other roast however the caffeine levels are also considerably less than the others. Nevertheless, on the bright side dark roast features a robust flavor with a buttery finish and thick rich consistency. It exhibits flavors leaning towards dark chocolate, burnt caramel maple and nuts coupled with hints of smoky and bittersweet notes sometimes even burnt tasting. It gives a heavy mouthfeel that is usually preferred by Europeans giving us insight as to why a lot of it’s common names share European origins such as Italian Roast, Turkish Roast, French Roast and Spanish Roast.
When brewing a dark roast, it is best to use a medium coarse to coarse grind unless paired with an espresso machine. It extracts quickly and may taste unpleasantly bitter when brewed slower with finer grind sizes, although flavor preference is very personal so it’s always better to experiment and choose whatever one is partial to.